Sweet Thai Chicken Wings | Cooking with Frank’s RedHot Review

Chicken wings are marinated in a quick mixture of thai-inspired flavors and then baked to perfection in these Sweet Thai Chicken Wings.

I don’t think it’s any secret that I’m a fan of Frank’s RedHot sauce. I’m always game for a buffalo chicken inspired recipe!! I always have a bottle of the sauce in my refrigerator, and use it for everything from adding some heat and flavor to chili, add a little bit to my morning eggs, or of course – anything “buffalo”. So it’s only natural that I would jump at the chance to take a look at the newest cookbook from Rachel Rappaport – Cooking with Frank’s RedHot Cayenne Pepper Sauce.

Just imagine – 65 recipes showing just how versatile Frank’s RedHot really is. Everything from breakfast to dessert and a whole bunch of stuff in between. I love appetizers, and want to make all of the appetizers in the book, but I love that the recipes go so far beyond the appetizer. Did I mention dessert? If you want to get a little crazy and combine your love of heat with your love of sweets, there are 6 desserts that will change how you think about dessert.

I was excited to dive right in!!

MY LATEST RECIPES

Here are my thoughts:

Number of Photos: Many
There isn’t a photo of ever single finished dish, but there is a full page photograph for probably every 2nd to 3rd recipe.

Difficulty Level of Recipes: Easy to Medium
Many of the recipes are super simple to read and follow through. But there are a few that may seem a little bit intimidating, like the Hot Ranch Fried Chicken or the Cinnamon Cayenne Buns.

Availability of Ingredients:
The majority of the ingredients in the recipes are pretty easy to find and straight forward. In fact, I could probably cook a lot straight from my pantry.

I didn’t know where to start, so I chose to go with a classic with a twist. I actually found out from this recipe that Frank’s RedHot does a sweet chili sauce. I don’t know how I didn’t know that already, but I was excited to try it!! There are a few recipes in the book that use this chili sauce, and I can’t wait to try them all because I loved the sauce so much!!

These Sweet Thai Chicken Wings have so much flavor. I really wasn’t expecting that much, because you quickly marinate the wings, then drain the sauce off and bake the wings. I was afraid that they would be bland because the wings weren’t basted with the sauce.

But I was totally wrong. These Sweet Thai Chicken wings were definitely not lacking in the flavor department. My wing loving daughter couldn’t get enough of these. And I couldn’t either!! I liked to dip them in some additional sweet chili sauce, but my daughter and husband loved them just straight up.

We know that wings are the perfect football food, so these Thai chicken wings would be great to bake up for the next big game!!

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Sweet Thai Chicken Wings

Description

Chicken wings are marinated in a quick mixture of thai-inspired flavors and then baked to perfection in these Sweet Thai Chicken Wings.

Ingredients

24 chicken wings, separated into flats and drums

1 cup Franks® RedHot® Sweet Chili Sauce

1 cup soy sauce

1/4 cup rice vinegar

1 tablespoon fresh grated ginger

2 tablespoons fresh grated garlic

1 tablespoon spicy mustard

freshly ground pepper

1 tablespoon vegetable oil

Instructions

Place the wings in a large ziplock bag.

In a medium bowl, combine the sweet chili sauce, soy sauce, vinegar, ginger, garlic and mustard. Season to taste with pepper. Mix completely and pour into the bag with the wings. Refrigerate for 30 minutes, turning the bag once during the marinating time.

Preheat the oven to 400ºF. Line a large baking sheet with foil for easy clean up. Spray with nonstick cooking spray.

Drain the wings in a colander and place in a bowl. Add the vegetable oil and toss to coat the wings. Spread the wings on the baking sheet in a single layer.

Bake until the wings are cooked through, about 40 minutes. Turn the oven to broil and let cook for another minute to crisp up the tops.

Oh, honey! Don’t store your Frank’s in the refrigerator. Refrigeration makes it lose its heat plus it contains enough natural preservatives/vinegar to be just fine at room temp. You can store it in your cabinet/pantry and it can live happily there for 3 years! And besides, who has a bottle of Frank’s for very long anyway!

The sauce in the picture looks like all the Thai chicken barbecue sauce I’ve ever seen. I followed the directions and made 1/2 recipe of the sauce. I have these comments…are you talking about Chinese hot dry mustard or Grey Poupon? It tastes really salty, all the Thai sauce I’ve ever had tasted much sweeter. It is also very dark, not like the photo at all. Are you sure your sauce is the one in the photo? equal amounts of soy and Franks sweet chili sauce? Try making it again as posted and let us know if the recipe is correct as published

Hi Julie – the sauce that is in the small bowl is just straight Franks sweet chili sauce that I used for dipping the wings in – not the marinade for the wings. For the mustard, I used just a spicy brown mustard (can be found next to the regular yellow mustard). How long did you marinate the wings? They should only be marinated 30 minutes – if you marinate longer than that, I can see that they would be salty. Or if you cooked them in the sauce they would be overly salty as well. The recipe comes straight from the cookbook that I reviewed here, and I did go back and double check amounts and everything is correct.